Cassava flour is a versatile, gluten-free flour used for baking (bread, cakes, cookies, pancakes), thickening sauces/soups, making pasta/noodles, creating flatbreads/tortillas, and as a crispy coating for fried foods, serving as a popular wheat flour alternative due to its neutral taste and fine texture, similar to all-purpose flour. It also plays a role in traditional dishes like Brazilian farofa and African chapatis/ugali. 

Culinary Uses

Baking: Substitute for wheat flour in cakes, muffins, cookies, brownies, breads, and doughnuts.

Thickening: Ideal for soups, stews, gravies, and pie fillings, replacing cornstarch or other flours.

Pasta & Noodles: Creates gluten-free pasta and noodles with good elasticity.

Flatbreads & Tortillas: Makes soft, pliable tortillas and flatbreads.

Breading/Coating: Provides a crispy crust for fried meats, fish, and vegetables.

Traditional Dishes: Used in Brazilian farofa (toasted cassava flour) and African staples like ugali and chapatis (often mixed).